Steak Flatbread | Chef Eric Recipe
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- Опубліковано 12 вер 2024
- Learn how-to make this delicious appetizer, Steak Flatbread, with Chef Eric Gephart on your Kamado Joe!
"Note that this Flank Steak method could work for any application, but for today we are going for a sharable steak appetizer. I love this cook!" - Chef Eric Gephart
Steak Flatbread
Ingredients:
1 Each Flank Steak (Wooden Nickle farms)
3 Tablespoons Lanes BBQ Kapalua
½ Each Yellow onion, cut into thin disks
10 Each Cherry tomatoes
1 Each Pita Bread
2 Tablespoons Fig preserves
2 Tablespoons Blue Cheese crumbles
½ Cup Arugula
Method:
1. Stabilize your grill at 500F and set up for direct searing. Today, I set up the grill with a grill grate at the lowest setting on one side and a cast iron griddle up high on the other side.
2. Season and oil the steak then place it on the hot grill grate. While the steak is searing, caramelize the onions on the griddle. Char off the cherry tomatoes. Flip the steak and dry baste as you go. Cook until you reach an internal temp of 120 - 125F.
3. Remove your onions and tomatoes and reserve. Rest the steak for at least 7 minutes. Slice once down the center with the grain and then across the grain for bite size pieces. Toss in the board sauce. Mop the remainder of the board sauce up with your pita and place it on the grill surface to toast off. Remove from the grill and paint with fig preserve.
4. Top with the sliced steak then caramelized onions, charred tomatoes, blue cheese crumbles, and then return to the grill on the griddle side. Remove from the grill after 3 minutes, transfer to a cutting board. Toss the arugula in any board sauce that is remaining and top the flat bread with the dressed arugula. Slice into even bite size pieces. Please Enjoy!
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Nice!
Happy holidays, my friend🎉
Winning is the journey!
Thanks for taking us all with you!
Love the Flatbread.
I loved when you said “This is what winning looks like”. Awesome Chef!
It’s so good😂🎉
You're on another level Chef.
Cheers my friend 🎉
Talk about hitting every single tastebud! I know what I’m doing this weekend now. Thanks for the recipe and video.
Awesome, keep us posted on your results. Happy Grilling ChefEric.
A man who understands how to create "mouth watering" food. 👍
Love a flank steak ⚡️🔥✅
That looks delicious chef. We love all of those things. We will definitely be doing this the next time we do grilled flatbread.
Such a fun cook⚡️🔥
Love this!
⚡️🔥🤙🏽
Looks great man.
Sounds and looks stunning
Yessss
Hope all is well my friend ⚡️🔥
Wow that looks good
So fun
So delicious 🎉
How did I miss this one? 🤯
Boom 🔥
🎉
@@ChefEricGephart
Had to come back for another take the flavors and layers of sweet and savory
I have 4 racks of beef short ribs going on the big joe thinking of leftover short rib flatbreads in this style if there are any leftovers 😂
But again this looks incredible and can just imagine how good the fig and blue cheese will pair 🔥🔥
😮 🔥
⚡️🔥
Chef,
Is there a reason you didn't score the flank steak before seasoning? You normally do
Good eye Trent, that scruffing method would have only made it better ⚡️🤙🏽
Hi Chef, I've just started bbqing on my new big joe. We live in Brisbane Australia. I love your channel and would like to know if you have a video on smoking goose. I'm going to try it for Christmas as it's our first year in our new house. I've seen turkey and chicken frog style. But not goose, so you think it would work. Would you try it and share it with us all. Love to hear what you think. Thanks Chef
I have not done a goose video, but my suggestion is to make sure that you are collecting all of the rendering fat. There is so much fat in a goose that you will catch that big Joe on fire if you do not discard the rendering halfway through the cook.
Are you doing a whole goose or just the breast meat?
@@ChefEricGephart I was going to do a full bird opened and laid flat. I've watched some videos on it and realise fat is an issue so I'll use a drip tray. Thanks Eric. Love to see you do a video as you're the best
Pour a few additions of boiling water over the skins before placing in the grill. This will get rid of any pin feathers still there and open the pours to allow the rendering to happen sooner
Derek Jeter with a Kamado. Who knew?
TRB, If people only understood what you just said!!!!.. This is exactly what I need to see represented as an amazing compliment! Well done! Thanks Chef Eric! v
I get that occasionally, especially when jumping in a NYC cab….
“Sando” ….
Yep🤙🏽
Over done
It's like watching the shopping channel....
But wait!!!!!😂
Thanks heaps for watching ⚡️🤙🏽